| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Travels, A, La, Carte |
6 |
servings |
INGREDIENTS
| 275 |
g |
Medium or long-grain rice |
|
|
Salt and pepper |
| 50 |
g |
Unsalted butter |
| 1 |
lg |
Onion; chopped |
| 50 |
g |
Pine nuts |
| 175 |
g |
Chicken livers; chopped |
| 600 |
ml |
Hot chicken stock |
| 1 |
|
Heaped tsp ground cinnamon |
| 1 |
ts |
Ground allspice |
| 1 |
ts |
Caster sugar |
| 50 |
g |
Currants |
| 3 |
tb |
Chopped fresh dill |
INSTRUCTIONS
Pour hot water over the rice, stir in 1 heaped teaspoon of salt and
leave until cold. Drain and rinse thoroughly. Leave in a sieve to
finish draining.
Melt the butter in a large saucepan, and add the onion and pine nuts.
Cook until the onion is lightly browned. Add the chicken livers, salt
and pepper and cook, stirring for 2 minutes. Now add the rice and
continue to stir for about 4 minutes. Pour in the hot stock and stir
in the spices, sugar and currants and more salt and pepper. Bring to
a simmer, reduce the heat and cover tightly.
Leave to cook for 15-20 minutes, without stirring, until the rice is
just done and all the liquid is absorbed. Only add more stock (or
water) if absolutely necessary. Stir in the dill, turn off the heat,
cover again and leave to stand for a final 5 minutes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”